Pea and Taragon Soup

Ingredients

• 4
  
  shallots, roughly chopped
  
• 2
  
  tablespoons olive oil
  
• 16
  
  ounces frozen petite peas
  
• 1/4
  
  cup roughly chopped fresh tarragon
  
• 2
  
  cups chicken or vegetable broth
  
• 1
  
  cup whole milk
  
• 
  
  salt and pepper to taste
  

Directions

1. Heat the olive oil in a large soup pot over medium heat. Saute shallots until translucent.
2. Add frozen peas, and stir to defrost and lightly cook. Add broth, milk, and tarragon and simmer for about 10-15 minutes.
3. Process with an immersion blender and season with salt and pepper to taste.
4. Serve either hot or chilled, garnished with fresh tarragon leaves.